Mayonnaise Sauce


For half a pint of mayonnaise sauce put one raw yolk of egg into a basin, a saltspoonful of English and same of French mustard, a pinch of salt and white pepper, and a tiny dust of cayenne pepper. Mix this with a wooden spoon with salad oil, just dropping the oil in carefully, drop by drop; when this is as thick as butter add a teaspoonful of tarragon vinegar, four or five drops of chilli vinegar, and eight drops of lemon juice. This sauce should be kept quite stiff.